1 pound Halibut
3 fresh, whole limes
3 - 4 tbsp Hot Pace Picante salsa
4-6 dashes Tapatio Hot Sauce
1/2 diced green pepper
pinch coriander
pinch oregano
1 can Rotel diced tomatoes w/peppers
6-10 leaves chopped cilantro (cut off stems and discard them)
1/2 diced yellow onion
Cut halibut into small chunks, approximately 1/2" square
Place the halibut into a glass or ceramic bowl. Cut the limes in half and squeeze the juice onto the diced halibut. Mix well and place in the refrigerator for 2-3 hours. Add the remaining ingredients. Return to the fridge to chill before serving.
Friday, December 30, 2011
Kenai Cheese Dip
3 Cups Shredded Cheddar Cheese
1/4 cup diced jalapeno peppers
1 tsp garlic powder
1 tsp cayenne pepper
1 cup Miracle Whip
1/4 tsp liquid smoke (optional)
2 tsp jalapeno juice
Mix all ingredients together. Mixer is optional but not necessary.
1/4 cup diced jalapeno peppers
1 tsp garlic powder
1 tsp cayenne pepper
1 cup Miracle Whip
1/4 tsp liquid smoke (optional)
2 tsp jalapeno juice
Mix all ingredients together. Mixer is optional but not necessary.
Wednesday, December 28, 2011
Superior Meat Loaf
Ingredients:
1 Envelope Onion Soup Mix
2lbs ground turkey or ground beef
3/4 c. Italian Style bread crumbs
2 eggs
1/4 c. water
2/3 c. ketchup
Directions:
1. Preheat oven to 350°.
2. In large bowl, combine onion soup mix, ground turkey (beef), bread crumbs, eggs, water, and ketchup. Mix together (or use hands -- more fun that way) until well combined.
3. Place in 'bread' baking pan. Bake for 1 hour. Let stand for 10 minutes.
1 Envelope Onion Soup Mix
2lbs ground turkey or ground beef
3/4 c. Italian Style bread crumbs
2 eggs
1/4 c. water
2/3 c. ketchup
Directions:
1. Preheat oven to 350°.
2. In large bowl, combine onion soup mix, ground turkey (beef), bread crumbs, eggs, water, and ketchup. Mix together (or use hands -- more fun that way) until well combined.
3. Place in 'bread' baking pan. Bake for 1 hour. Let stand for 10 minutes.
Saturday, December 24, 2011
Carrot and Apple Soup
1 large onion, coarsely chopped
3 medium apples (golden delicious or fuji suggested)
2 pounds carrots
2 cans (14 oz) chicken or vegetable broth or 3.5 cups homemade broth
1 tbs sugar
1 tsp salt
1 tsp grated, peeled fresh ginger
2 cups water
fresh chives for garnish (optional)
In 5 quart Dutch oven, melt butter over medium heat. Add onion and cook, stirring occasionally until tender and golden (12 minutes). Meanwhile, peel, halve and core apples. Peel and trim carrots. Cut apples and carrots into 1.5 inch pieces. Add apples, carrots, broth, sugar, salt, ginger, and water to onions; heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer until carrots are very tender (20 minutes).
Remove from heat. Spoon one-third of mixture into blender; cover, with center part of lid removed to allow steam to escape and puree until smooth. Pour into large bowl. Repeat with last two-thirds (1/3 at a time).
Clean Dutch oven and return soup to pan. Heat through. Serve with garnish if you like.
Mom's Sugar Cookies
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup shortening
1 1/2 cups sugar
2 eggs
1 1/2 tsp vanilla
Cream shortening, sugar, beat til light. Add eggs and vanilla. Add flour and chill overnight.
Roll dough out on lightly floured waxed paper as thin as possible. Cut out with cookie cutters. Add colored sugar before baking or frost afterwards.
Bake 6-8 minutes at 375 degrees.
Enjoy in mass quantity!
1 tsp baking powder
1/2 tsp salt
1 cup shortening
1 1/2 cups sugar
2 eggs
1 1/2 tsp vanilla
Cream shortening, sugar, beat til light. Add eggs and vanilla. Add flour and chill overnight.
Roll dough out on lightly floured waxed paper as thin as possible. Cut out with cookie cutters. Add colored sugar before baking or frost afterwards.
Bake 6-8 minutes at 375 degrees.
Enjoy in mass quantity!
Friday, December 16, 2011
Cheese cake with Blueberry lemon topping
Ingredients
Crust:
● 2 cups finely ground graham crackers (about 30 squares)
● 1/2 teaspoon ground cinnamon
● 1 stick unsalted butter, melted
Filling:
● 1 pound cream cheese, 2 (8-ounce) blocks, softened
● 3 eggs
● 1 cup sugar
● 1 pint sour cream
● 1 lemon, zested
● 1 dash vanilla extract
● Warm Lemon Blueberry Topping, recipe follows
Directions
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat
the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs
into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press
the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth
and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined.
Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and
vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be
well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with
a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place
the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is
about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into
the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after
chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator,
loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by
running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a
spatula spread a layer of Warm Lemon Blueberry topping over the surface. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry
after each cut.
Warm Lemon Blueberries:
● 1 pint blueberries
● 1 lemon, zested and juiced
● 2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so
until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
Yield: 6 servings
Cook Time: 5 minutes
Crust:
● 2 cups finely ground graham crackers (about 30 squares)
● 1/2 teaspoon ground cinnamon
● 1 stick unsalted butter, melted
Filling:
● 1 pound cream cheese, 2 (8-ounce) blocks, softened
● 3 eggs
● 1 cup sugar
● 1 pint sour cream
● 1 lemon, zested
● 1 dash vanilla extract
● Warm Lemon Blueberry Topping, recipe follows
Directions
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat
the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs
into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press
the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth
and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined.
Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and
vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be
well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with
a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place
the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is
about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into
the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after
chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator,
loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by
running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a
spatula spread a layer of Warm Lemon Blueberry topping over the surface. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry
after each cut.
Warm Lemon Blueberries:
● 1 pint blueberries
● 1 lemon, zested and juiced
● 2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so
until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
Yield: 6 servings
Cook Time: 5 minutes
Pizza Sauce
Ingredients
● 1 (6 ounce) can tomato paste
● 6 fluid ounces warm water (110 degrees F/45 degrees C)
● 3 tablespoons grated Parmesan cheese
● 1 teaspoon minced garlic
● 2 tablespoons honey
● 1 teaspoon anchovy paste (optional)
● 3/4 teaspoon onion powder
● 1/4 teaspoon dried oregano
● 1/4 teaspoon dried marjoram
● 1/4 teaspoon dried basil
● 1/4 teaspoon ground black pepper
● 1/8 teaspoon cayenne pepper
● 1/8 teaspoon dried red pepper flakes
● salt to taste
Directions
1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy
paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper,
red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare
pizza as desired.
● 1 (6 ounce) can tomato paste
● 6 fluid ounces warm water (110 degrees F/45 degrees C)
● 3 tablespoons grated Parmesan cheese
● 1 teaspoon minced garlic
● 2 tablespoons honey
● 1 teaspoon anchovy paste (optional)
● 3/4 teaspoon onion powder
● 1/4 teaspoon dried oregano
● 1/4 teaspoon dried marjoram
● 1/4 teaspoon dried basil
● 1/4 teaspoon ground black pepper
● 1/8 teaspoon cayenne pepper
● 1/8 teaspoon dried red pepper flakes
● salt to taste
Directions
1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy
paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper,
red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare
pizza as desired.
Shrimp Cocktail
Ingredients:
● ½ pound of medium shrimp cleaned and deveined
Sauce ingredients
● ½ cup ketchup
● ⅛ cup minced white onion
● ½ of a green onion minced
● 3oz ⅓ cup chopped tomatoes
● ½ tablespoon minced parsley
● ½ tablespoon minced cilantro
● ½ a pickled, canned jalapeno minced
● ½ tablespoon of juice from the can
● ½ serrano pepper or one jalapeno pepper
● ½ teaspoon Worcestershire sauce
● ½ tablespoon extra virgin olive oil
● ¼ teaspoon whole oregano
● ¼ cup tomato juice
● 1 quart of water (to cook shrimp in)
Directions
1. bring water to a boil add shrimp and cook until they are just done immediately
immerse in ice water. combine all ingredients.
● ½ pound of medium shrimp cleaned and deveined
Sauce ingredients
● ½ cup ketchup
● ⅛ cup minced white onion
● ½ of a green onion minced
● 3oz ⅓ cup chopped tomatoes
● ½ tablespoon minced parsley
● ½ tablespoon minced cilantro
● ½ a pickled, canned jalapeno minced
● ½ tablespoon of juice from the can
● ½ serrano pepper or one jalapeno pepper
● ½ teaspoon Worcestershire sauce
● ½ tablespoon extra virgin olive oil
● ¼ teaspoon whole oregano
● ¼ cup tomato juice
● 1 quart of water (to cook shrimp in)
Directions
1. bring water to a boil add shrimp and cook until they are just done immediately
immerse in ice water. combine all ingredients.
Mexican Salad
Prep time:25 minutes
Cooking time for rice:45 minutes
Chilling Time: 30 minutes
Saute for 5 minutes in a medium skillet:
●1 1/2 tablespoons butter
●1 1/2 cups cooked rice
●scant 1/5 teaspoon chile powder
●1/8 teaspoon coriander
●scant 1/2 teaspoon cumin powder
●1/2 teaspoon garlic powder
●1/4 teaspoon paprika
Allow to cool. In a large bowl, mix the above with:
●1 1/2 cups cooked kidney beans (canned work fine)
●1 head iceberg lettuce, cut into bite-size pieces
●1/4-1/2 cup minced yellow or red onions
●one 4 oz. can diced Ortega chiles
Then add:
●3 tomatoes , diced
●1/3 pound cheddar cheese
Top with:
Chips
Chill and serve with ranch dressing
Cooking time for rice:45 minutes
Chilling Time: 30 minutes
Saute for 5 minutes in a medium skillet:
●1 1/2 tablespoons butter
●1 1/2 cups cooked rice
●scant 1/5 teaspoon chile powder
●1/8 teaspoon coriander
●scant 1/2 teaspoon cumin powder
●1/2 teaspoon garlic powder
●1/4 teaspoon paprika
Allow to cool. In a large bowl, mix the above with:
●1 1/2 cups cooked kidney beans (canned work fine)
●1 head iceberg lettuce, cut into bite-size pieces
●1/4-1/2 cup minced yellow or red onions
●one 4 oz. can diced Ortega chiles
Then add:
●3 tomatoes , diced
●1/3 pound cheddar cheese
Top with:
Chips
Chill and serve with ranch dressing
Friday, December 2, 2011
Cherry Crumble
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
1 can cherry pie filling (20 oz)
1/2 c. flour
2/3 c. quick oats
1/3 c. soft butter
1/2 tsp cinnamon
2/3 c. brown sugar, packed
Directions:
1. Heat oven to 350 degrees. In 8x8x2 in baking dish, spread cherry filling on bottom. Set aside.
2. In separate bowl, combine brown sugar, flour, oats, butter, and cinnamon. Mix ingredients together until crumbly. Sprinkle atop cherry pie filling.
3. Cook in oven for 10 minutes or until crumble begins to thicken. Let cool for 10 minutes.
Also, great with vanilla ice cream. Cherry Crumble Ala mode.
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
1 can cherry pie filling (20 oz)
1/2 c. flour
2/3 c. quick oats
1/3 c. soft butter
1/2 tsp cinnamon
2/3 c. brown sugar, packed
Directions:
1. Heat oven to 350 degrees. In 8x8x2 in baking dish, spread cherry filling on bottom. Set aside.
2. In separate bowl, combine brown sugar, flour, oats, butter, and cinnamon. Mix ingredients together until crumbly. Sprinkle atop cherry pie filling.
3. Cook in oven for 10 minutes or until crumble begins to thicken. Let cool for 10 minutes.
Also, great with vanilla ice cream. Cherry Crumble Ala mode.
Turkey Chili
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients:
1 tbsp Vegetable Oil
1 lb Ground Turkey
1 Large Onion
2 tbsp Chili Powder
1 tsp Ground Cumin
1 tsp Oregano Leaves, crushed
1/2 tsp Ground Pepper
1/4 tsp Garlic Powder OR 1 Clove of Garlic, minced
1 3/4 c. Chicken Broth
1 c. Pace Picante Sauce
1 tbsp Sugar
1 can black beans, rinsed and drained
1 can whole kennel corn, drained
Directions:
1. Heat oil in 4 qt sauce pan over med-high heat. Add turkey, onion, chili powder, cumin, oregano, pepper, and garlic. Cook until turkey is cooked through, stirring often to separate meat.
2. In large sauce pan combine broth, picante, sugar, beans, and corn to a boil. Add meat mixture and reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
Cook time: 40 minutes
Total time: 55 minutes
Ingredients:
1 tbsp Vegetable Oil
1 lb Ground Turkey
1 Large Onion
2 tbsp Chili Powder
1 tsp Ground Cumin
1 tsp Oregano Leaves, crushed
1/2 tsp Ground Pepper
1/4 tsp Garlic Powder OR 1 Clove of Garlic, minced
1 3/4 c. Chicken Broth
1 c. Pace Picante Sauce
1 tbsp Sugar
1 can black beans, rinsed and drained
1 can whole kennel corn, drained
Directions:
1. Heat oil in 4 qt sauce pan over med-high heat. Add turkey, onion, chili powder, cumin, oregano, pepper, and garlic. Cook until turkey is cooked through, stirring often to separate meat.
2. In large sauce pan combine broth, picante, sugar, beans, and corn to a boil. Add meat mixture and reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
Subscribe to:
Posts (Atom)